Milk-soak chocolate sheet cake

Bibby's Kitchen
16 servings Prep: 15 mins, Cooking: 45 mins
Rate this recipe
The easiest way to feed a crowd.

By Food24 February 24 2016
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Ingredients (17)

CAKE
1/2 cup cocoa powder
3/4 cup water — boiled
2/3 cup vegetable oil
4 eggs
1 tsp vanilla extract
3/4 cup castor sugar
1 1/2 cup flour — all puprose or cake
1 1/2 tsp Robertson's baking powder
salt — to taste
MILK SOAK
400 g evaporated milk
3/4 cup sugar
1 tsp vanilla extract
salt — just a pinch
CHOCOLATE FROSTING
200 g milk chocolate
200 g dark chocolate — 70%
1 tbsp liquid glucose — or honey
100 g hazelnuts — toasted
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Method:

Preheat the oven to 180º C. Line and grease a 32 x 22cm rectangular baking sheet with parchment paper. In a small bowl, mix together the cocoa and boiling water to form a thin, smooth paste.

In large mixing bowl, whisk together the oil, eggs, vanilla and castor sugar. Add the cocoa paste to the egg mixture and beat until combined.

Sift in the flour, baking powder and salt. Whisk until well combined. Pour the batter into the baking tin and bake for approximately 30-35 minutes until cooked through. Always check for doneness before removing the cake from the oven.

While the cake is baking, make the milk soak sauce. Place all the ingredients in a small saucepan and bring up to the boil. Simmer for 3 minutes and then set aside. Ladle the hot milk syrup over the cake. Set aside to cool.

To make the chocolate ganache frosting, melt the milk and dark chocolate, cream and glucose together in a heat-proof bowl. I usually do this in the microwave. Whisk until smooth. Spread over the cooled cake and top with toasted hazelnuts.

Recipe reprinted with permission of Bibby’s Kitchen@36.



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